An omelet is a light, airy, nutritious breakfast or quick dinner that can be prepared in one go and eaten faster. Everyone remembers the thick omelettes in the Soviet public catering, few have tried a real omelet prepared by the skillful hands of French chefs, many love the shows arranged by cooks making omelettes in Turkish hotels. At first glance – a simple dish, in fact – philosophy, if we are talking about the present omelet.
We choose the freshest eggs for the omelet, not necessarily large, try small eggs from young layers – you will lick your fingers. Fresh, better country eggs will give a unique taste to our dish.
You can dilute the eggs with what you prefer – milk, cream or sour cream, there are no clear recommendations, the option of an omelet without milk filling, from eggs alone, is quite possible.
Forgetting about diets, we accept the postulate – an omelet is cooked in butter. Of course, you can use sunflower or olive oil for this purpose, you can – but why? The taste of the right omelet will become poorer if it is not shaded with butter, which is always of the highest quality.
Almost anything can serve as a filler for an omelet – pieces of bread, sausages and sausages, pieces of meat and chicken, shrimps, cheese, herbs, tomatoes and onions, zucchini and cabbage, mushrooms, boiled potatoes and paprika, apples and bananas, and … more – everywhere! The filling can first be fried and covered with an omelet, added in the middle of cooking, or wrapped in a finished omelet.
Classic omelet
Ingredients:
- Egg – 3 pcs.
- Cream – 50 gr.
- Butter – 10 gr.
- Salt, black pepper – to taste.
Heat oil in a heavy-bottomed pan. Break the eggs into a bowl, add salt, stir a little with a fork, especially without whipping, add salt, pour in the cream, stir and pour into a frying pan. Stir the omelet quickly with a fork, cook over high heat for one to two minutes, shaking the dish occasionally. Place on a preheated plate and serve instantly.
Omelet in the oven
Ingredients:
- Egg – 4 pcs.
- Milk – 100 gr.
- Butter – 20 gr.
- Salt – to taste.
Beat eggs with salt with a whisk or fork, add milk, stir and pour into a greased pan. Cook in an oven preheated to 180 degrees until browning. Serve with white bread topped with butter.
Omelet with cheese
Ingredients:
- Egg – 3 pcs.
- Parmesan cheese – 30 gr.
- Cheddar cheese – 30 gr.
- Maasdam cheese – 30 gr.
- Butter – 10 gr.
- Salt – to taste.
Cut the cheese into small cubes or grate on a coarse grater. Shake eggs with salt, pour into a hot skillet with butter, stir quickly. Sprinkle with cheese, fold the omelet in half after a minute, fry for a minute on each side, or until the cheese is completely melted. Transfer to a plate and serve immediately.
Omelet with tomatoes and herbs
Ingredients:
- Egg – 4 pcs.
- Milk – 70 gr.
- Sunflower oil – 20 gr.
- Tomato – 2 pcs.
- Greens – a bunch
- Salt, black pepper – to taste.
Coarsely chop the tomatoes and fry in oil until soft, mix the eggs with salt and milk, and gently pour over the tomatoes. Sprinkle with finely chopped herbs on top, reduce heat and cook, covered for 5-7 minutes. Serve with salad leaves.
Many people cook an omelet in a double boiler, the recipes can be used the same, only without the use of oil, the dish will turn out to be dietary. Some housewives add flour, potato starch or baking powder to the omelet for splendor; the taste of the dish will not benefit from such additives.